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Veal Loaf

Put one and one-half pounds of veal into a stewpan with an onion, carrot and bunch of sweet herbs, pepper and salt, and sufficient water to cover it, and stew the veal gently until tender. Ornament the interior of a mould with hard-boiled eggs, beet-root and olives, all cut into different shapes, and stuck with half-set aspic jelly. Leave the mould until the jelly has set. Drain the veal when cooked, trim off all the fat, chop it fine, and mix one pint of liquid jelly with it. When the mince is nearly cold, turn it carefully into the decorated mould, and leave till set. Turn the shape out of the mould onto a fancy dish, garnish it with parsley, and serve at once.